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Crockpot Honey Crispy Chicken


1 1/2 to 2 lbs boneless skinless chicken breasts, cut into bite size chunks
2 Tbsp cornstarch
2-3 Tbsp canola oil
1/2 cup honey
1 clove minced garlic
1/4 cup chicken broth
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/4 tsp onion powder
1/4 tsp salt
pinch red pepper flakes


Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken

Heat a nonstick skillet and lightly coat with olive oil

Place the chicken in the skilled and cook for 2-3 minutes until lightly browned

Place chicken in crock

Mix the remaining ingredients in bowl or measuring cup

Pour over top of chicken

Cook on high for 1-2 hours or low for 2-4 until chicken is fully cooked.

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Header photo by
Gillian Gunson